Browsing by Author "Georgiev, Radoslav"
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- Effect of non-thermal processing on the aromatic profile of Cantaloupe melon juicePublication . Georgiev, Radoslav; Pereira, Joel; Fundo, Joana F.; Miller, Fátima A.; Brandao, Teresa R.S.; Chalova, Vesela I.; Silva, Cristina L. M.
- Effect of nonthermal processing on the aromatic profile of Cantaloupe melon juicePublication . Georgiev, Radoslav; Pereira, Joel; Fundo, Joana F.; Miller, Fátima A.; Brandão, Teresa R. S.; Chalova, Vesela I.; Silva, Cristina C. L.
- Enhanced solubility of rapeseed meal protein isolates prepared by sequential isoelectric precipitationPublication . Kalaydzhiev, Hristo; Georgiev, Radoslav; Ivanova, Petya; Stoyanova, Magdalena; Silva, Cristina L. M.; Chalova, Vesela I.The solubility of plant protein isolates is a key determinant of their potential application. Two protein isolates (PI) from ethanol-treated industrial rapeseed meal, PI10.5–2.5 and PI2.5–8.5, were prepared by sequential isoelectric precipitation of alkali-extracted proteins (pH 12) starting from pH 10.5 to 2.5 or from pH 2.5 to 8.5, respectively. Biochemical analyses revealed that PI2.5–8.5 contained a higher amount of crude protein (72.84%) than PI10.5–2.5 (68.67%). In the same protein isolate, the level of total phenols (0.71%) was almost two-fold higher than that in PI10.5–2.5 (0.42%). No glucosinolates were established in both protein isolates. SDS-PAGE analysis demonstrated that PI10.5–2.5 contained 10 to 15 kDa protein fractions in a relatively higher amount, while PI2.5–8.5 was enriched in 18 to 29 kDa protein fractions. PI10.5–2.5 exhibited high solubility, varying from 41.74% at pH 4.5 to 65.13% at pH 6.5, while PI2.5–8.5 was almost two-fold less soluble under the same conditions. Up to pH 5.5, the addition of NaCl at 0.03 and 0.25 M diminished the solubility of PI2.5–8.5, while the solubility of PI10.5–2.5 was increased. The supplementation of PI10.5–2.5 with 0.25 M NaCl enhanced the protein solubility to 56.11% at pH 4.5 and 94.26% at pH 6.5. The addition of 0.03 M NaCl also increased the solubility of this protein isolate but to a lower extent. Overall, the approach for sequential precipitation of proteins influenced the biochemical characteristics, protein fractional profile and solubility of prepared protein isolates.
- Multifunctionality of rapeseed meal protein isolates prepared by sequential isoelectric precipitationPublication . Georgiev, Radoslav; Kalaydzhiev, Hristo; Ivanova, Petya; Silva, Cristina L. M.; Chalova, Vesela I.Rapeseed meal is a by-product of the oil-producing industry with a currently underesti-mated application. Two protein isolates, PI2.5–8.5 or PI10.5–2.5, were obtained from industrial rapeseed meal after treatment with an aqueous ethanol solution. The alkaline-extracted proteins were sequen-tially precipitated by two different modes, from pH 10.5 to 2.5, and vice versa, from 2.5 to 8.5, with a step of 1 pH unit. The preparation approach influenced both the functional and antioxidant properties of the isolates. The PI10.5–2.5 exhibited higher water and oil absorption capacities than PI2.5–8.5, reaching 2.68 g H2O/g sample and 2.36 g oil/g sample, respectively. The emulsion stability of the PI2.5–8.5, evaluated after heating at 80 °C, was either 100% or close to 100% for all pH values studied (from 2 to 10), except for pH 6 where it reached 93.87%. For the PI10.5–2.5, decreases in the emulsion stability were observed at pH 8 (85.71%) and pH 10 (53.15%). In the entire concentration range, the PI10.5–2.5 exhibited a higher scavenging ability on 2,2-diphenyl-1-picryl hydrazyl (DPPH) and hydroxyl radicals than PI2.5–8.5 as evaluated by DPPH and 2-deoxyribose assays, respectively. At the highest concentration studied, 1.0%, the neutralization of DPPH radicals by PI10.5–2 reached half of that exhibited by synthetic antioxidant butylhydroxytoluene (82.65%). At the same concentration, the inhibition of hydroxyl radicals by PI10.5–2 (71.25%) was close to that achieved by mannitol (75.62%), which was used as a positive control. Established antioxidant capacities add value to the protein isolates that can thus be used as both emulsifiers and antioxidants.
- Multifunctionality of rapeseed meal protein isolates prepared by sequential isoelectric precipitationPublication . Georgiev, Radoslav; Kalaydzhiev, Hristo; Ivanova, Petya; Silva, Cristina L. M.; Chalova, Vesela I.Rapeseed meal is a byproduct of the oil-producing industry with an underestimated application. Mainly, it is used as an inexpensive protein-rich ingredient in feed formulation but in limited quantity. Alternatively, it could be used as a source for the preparation of protein isolates for the food industry. Most plant protein isolates are prepared by isoelectric precipitation at a single pH point in the acidic pH area, where they exhibit the lowest solubility, limiting their functionality and subsequent application. In the current study, two protein isolates, PI2.5-8.5 or PI10.5-2.5, were obtained from industrial rapeseed meal after treatment with aqueous ethanol solution. The alkaline-extracted proteins were sequentially precipitated by two different modes, from pH 10.5 to 2.5, and vise-versa, from 2.5 to 8.5, with an increment of 1 pH unit. The protein isolates, comprised of a mixture of proteins, differed by biochemical composition, protein profile, and solubility, which was evaluated at two levels of NaCl concentrations, 0.03 and 0.25 M, and a broad pH range from 2 to 8.5. The supplementation of PI10.5-2.5 with 0.25M NaCl enhanced the protein solubility to 56.11% at pH 4.5 and 94.26% at pH 6.5. The solubility of PI2.5–8.5 was lower but still almost 10-fold higher than the negligible solubility (2.80%) of the rapeseed meal protein isolate prepared by isoelectric precipitation at pH 4.5. The preparation approach influenced both the functional and antioxidant properties of the isolates. The PI10.5-2.5 exhibited higher water and oil-absorption capacities than PI2.5-8.5 reaching 2.68 g H2O/g sample and 2.36 g oil/g sample, respectively. The emulsion stability of the PI2.5-8.5, evaluated after heating at 80 °C, was either 100 or close to 100% for all pH values studied (from 2 to 10) except for pH 6, which reached 93.87%. For the PI10.5-2.5, decreases in the emulsion stability were observed at pH 8 (85.71%) and pH 10 (53.15%). In the entire concentration range, 0.2% to 1.0%, the PI10.5-2.5 exhibited a higher scavenging ability on 2,2‑diphenyl‑1‑picryl hydrazyl (DPPH) and hydroxyl radicals than PI2.5-8.5 as evaluated by DPPH and 2-deoxyribose assays, respectively. At the highest concentration studied, 1.0%, the neutralization of DPPH radicals by PI10.5-2 reached half of that exhibited by synthetic antioxidant butylhydroxytoluene (82.65%). At the same concentration, the inhibition of hydroxyl radicals by PI10.5-2 (71.25%) was close to that achieved by mannitol (75.62%) which was used as a positive control. Being fairly soluble in water and with good emulsifying properties, the PI2.5-8.5 and PI10.5-2.5 would have a broader scope of application as multifunctional ingredients with antioxidant properties as an add.